Additional mini semisweet chocolate chips for tops of muffins
Instructions
Preheat the oven to 400 degrees. Line muffin tin with paper liners and set aside.
In a large bowl, combine flour, brown sugar, cocoa, baking powder, baking soda and salt. Stir to mix. Make a well in the center of the flour mixture. Combine the warm water, canola oil, red wine vinegar, vanilla and egg and stir well with a whisk. Add ½ cup semisweet chips to the oil mixture and then add that to the flour mixture, stirring just until combined.
Place liners in a 12-muffin tin and coat liners with cooking spray. Divide batter evenly among the muffin cups. Sprinkle the tops of each muffin with a few mini semisweet chips.
Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove to wire rack to cool. Serve warm or at room temperature.